6 Festive Recipes To Try
Christmas is right around the corner, and planning meals for the family can feel like a daunting task. But don’t worry, we’re here to help. Below are six festive Christmas recipes that are as delicious as they are nutritious, each featuring one of Aid Station’s best-selling products.
Stroopwafel Gingerbread House
Ingredients
- 6 pack of Vafels Speculoos (Biscoff) Stroopvafels
Caramel Glue
- 1 cup granulated sugar
- 1/2 stick unsalted butter
Royal Icing
- 1 egg white
- 2 cups of powdered sugar
- 1 tsp lemon juice.
Method
- Using a kitchen knife, cut five, 3 cm by 3 cm squares out of the Vafels Speculoos (Biscoff) Stroopvafels (can be any flavoured Stroopwafel)
- Make sure to cut at least one of your squares out of the centre of a stroopwafel, leaving the rest of the cookie intact. This will act as our base when we assemble our house later. For the front and back of your stroopwafel house, cut out two house-shaped pieces (five-sided shapes that slant into “roofs,” with each side measuring 3 cm). Set all pieces aside.
- To make the caramel “glue,” melt 1 cup granulated sugar in a heavy-duty saucepan over medium heat, stirring constantly until the sugar has melted into an amber-coloured liquid. Add in ½ stick of butter, stirring until melted and combined. Allow the mixture to sit until it bubbles, then remove from heat.
- Assemble the four walls of your house (two squares and two house-shaped pieces) inside the hollowed-out stroopwafel. This base, along with the tacky caramel “glue,” will help keep your house together. Use two of the remaining squares to build your roof.
- Whip up a quick royal icing by beating 1 egg white in a stand mixer until frothy.
- Slowly add in 2 cups powdered sugar, whisking over low speed until combined. Mix on high until the mixture forms stiff peaks, about 5 minutes, adding 1 tsp of lemon juice in the last minute.
- Spoon icing into a piping bag and decorate your stroopwafel gingerbread houses with shingles, windows, and dripping icicles.
Maple Harissa Carrots
Ingredients
- 4 carrots, cut into sticks
- 400g can of chickpeas, drained and rinsed
- 2 tbsp cooking oil
- 3 UnTapped Maple Energy Gels
- 1⁄2 tbsp harissa paste
- 1 tsp salt
Whipped Feta
- 50g feta
- 1⁄4 cup hulled tahini
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup water
- 1 lemon, zest and juice
- 1⁄2 tsp sea salt
Herb Oil
- 2 cups chopped fresh herbs
- 1⁄2 cup walnuts, toasted
- 1⁄2 cup extra virgin olive oil
- 1 tsp chilli flakes
- 2 garlic cloves, crushed
- 1⁄2 tsp sea salt
To Serve
- ½ cup chopped herbs
- 2 tbsp dukkah
- 2 UnTapped Maple Energy Gels
Method
- Preheat the oven to 200°C.
- Place the carrots on a baking tray with the chickpeas.
- Mix the cooking oil, maple gel, harissa and salt together in a small bowl. Pour over the carrots and chickpeas and toss to combine.
- Bake for 15 minutes, then turn the oven to the grill function and cook for a further 8–10 minutes.
- While the carrots are cooking, make the whipped feta. Process all the ingredients in a blender until you have a smooth creamy whip. Spoon the whipped feta into a small bowl and wash the blender.
- For the herb oil, add everything to the same blender and blend until a green oil is formed. You still want some texture in it, rather than it being completely smooth.
- To assemble the salad, evenly spread the whipped feta on the bottom of a flat, round plate, using the back of a spoon. Add the roasted carrots and chickpeas, followed by dollops of herb oil. Lastly, sprinkle over the chopped herbs, dukkah and last two maple gels.
- Leftovers will keep in an airtight container in the fridge for up to 3 days.
Christmas Crack
Ingredients
-
3/4 cup unsalted butter
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1/4 cup brown sugar
-
1/4 cup sugar free maple syrup
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Salted crackers
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1/4 cup chocolate chips
-
1/4 cup m&ms
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1/4 cup slivered almonds
Method
-
Preheat oven to 180°.
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Arrange your crackers on a lined baking tray. Set aside.
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Prepare the toffee by melting butter, sugar, protein and syrup together. Cook for 3-4 minutes or until the syrups turns a caramel colour.
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Working quickly, pour the toffee over the crackers and spread evenly.
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Bake in the oven for 4-5 minutes or until hot and bubbly.
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Add chocolate chips and return to the oven for 2-3 minutes to melt.
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Spread the chocolate over the crackers and top with toppings.
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Refrigerate for at least 30 minutes and crack to serve and enjoy!
Christmas Chocolate Pine Cones
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2 tbsp 226ERS Chocolate Whey Protein Powder (or any protein powder)
- 100g flour
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1/2 tsp baking powder
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2 tbsp yogurt
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No added sugar carob chips
Method
- Preheat oven to 180°C.
- In a bowl, mix flour, 226ERS Whey Protein Powder and baking powder.
- Add Untapped Maple Energy Gel, yogurt, almond milk and carob chips. Stir to form a soft dough.
- Shape the dough into small pine-cone shapes.
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Add slithered almonds and bake in the oven for 15 minutes at 180°C.
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Dust with coca powder (optional)
Maple Ginger Cookies
Method
- Preheat oven to 180°C.
- Combine all dry ingredients in a bowl.
- Add 120g room-temperature unsalted butter and rub it into the flour with your fingers until it looks like wet sand.
- Add in the Untapped Maple Energy Gels and egg.
- Mix with a spoon, then with your hands until a dough forms, knead briefly.
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Divide into two disks, wrap each in cling wrap, and chill for 1 hour.
- Roll dough 3–5 mm thick and cut out shapes. Place on a lined tray and bake for 12 minutes at 180°C.
Christmas Cranberry Smoothie
Ingredients
- 1/2 cup of dried or frozen cranberries
- 1 cup of frozen banana
- 1/4 cup of frozen cauliflower
- 1/2 cup almond milk
- Pillar Performance Chocolate Whey Protein (or any protein powder)
- 1 tsp chia seeds
- 1/2 tsp cinnamon
- 1/2 tsp Nutmeg
Method
1. Add all the ingredients into a bender and blend. Enjoy!
